Doe’s Eat Place

If you haven’t been to Doe’s Eat Place yet, now is your chance! A longtime Restaurant Week participant, Doe’s offers some of the best steak in town. Owner Scott Overby took a few minutes to talk to the Food Bank about what’s new at Doe’s and the positive impact Restaurant Week has on restaurants and diners alike!

Scott Overby: We came on board for the first Baton Rouge Restaurant week to support a great cause – Greater Baton Rouge Food Bank – and to expose Doe’s to new diners.

GBRFB: What did you consider when developing the menu for Restaurant Week?

SO: The Restaurant Week menu is a mixture of favorites and new dishes. This gives new diners an opportunity to taste some of our popular items and allows us to introduce new items to our regulars. One new item for this year is our Bleu Cheese Nachos. They’re a great compliment to our aged beef.

GBRFB: When people choose to eat at Doe’s, what type of experience can they expect?

SO: Friendly service in a casual environment. And great steaks, of course! Our family-friendly atmosphere differentiates us from other area steakhouses.

GBRFB: What kind of impact does Restaurant Week have on Doe’s?

SO: The organizers have done a great job of choosing dates that were traditionally soft for local restaurants. We definitely see a spike in business during the week. DIG Magazine does a great job of partnering with other media to promote the event. It’s great to see so many restaurants coming on board.

GBRFB: What kind of impact does Restaurant week have on the Baton Rouge community?

SO: The community gets out and supports a great cause. And I’m pretty sure sales tax collections spike, so that’s a positive for Baton Rouge.

GBRFB: Do you notice any impact specific to the restaurant industry? Tell us about it.

SO: It has a positive impact. It’s always great to see new faces out trying different restaurants around town. We hear from some customers that they eat at a different restaurant every night during Restaurant Week!